CUL 205 - Saucier3 Cr.
Contact Hours Per Week: 1 Lec., 6 Lab
The student will develop the necessary skills needed to produce fine finished sauces as determined by today’s industry. The emphasis will be on stocks, soups, grande sauces, derivatives, and compound butters.
Pre-Requisites: CUL 121
Concurrent Requirement: Pre-requisite that may be met concurrently: CUL 122
Click here for the Winter 2021 Class Schedule
Click here for the Spring 2021 Class Schedule
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